3 tablespoons granulated sugar (approximately) for preparing pans
2 cups all-purpose white flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter or fruit puree fat replacement
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tablespoons canola oil
1 1/4 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 - 1/3 cup pure maple syrup
1. Preheat oven to 400 f degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.).
2. In a mixing bowl, whisk flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk egg, brown sugar, apple butter or fruit puree fat replacement, maple syrup, cider, yogurt and oil. Add the dry ingredients to the wet ingredients and stir just until moistened.
3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surface.
4. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar).
1. In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a smooth, thick glaze.
2. When the doughnuts are completely cool, set them, fluted-side up, in a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)
Yield: 1 dozen doughnuts